I also whipped up this rich and creamy ham tetrazzini before tucking a few chunks into the freezer. Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the chunks of cream cheese (don’t worry if the cream cheese appears curdled), then fold in the ham, peas and the cheeses. Sprinkle the toasted crumbs all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes.

Source: New York Times January 14, 2022 10:02 UTC